Procedure Text

Anti Explosive Cimol

TOOL:

1. Stove

2. Wok

3. Spatula

4. Trays

5. Basin

6.Small pot (which makes noodles or boil water)

7. The plate

INGREDIENT:

1. 100 ml of water

2.4 garlic cloves finely

3. 8 tablespoons of tapioca flour

4. 1/4 or 1/2 teaspoon salt

5. 1/2 teaspoon pepper

6. 1/2 teaspoon chicken stock

7. Balado seasoning

THE STEPS FOR MAKING:

1). Don't forget to wash your hands first

2). Prepare the tools and materials

3). Pour 100 ml of water, 4 cloves of garlic and mix

4). Next, pour 1 and a half tablespoons of tapioca flour then stir until evenly and it becomes thick, don't forget to blame the fire just a little.

5). Before you pour the tapioca flour that you cooked earlier, separate 2 tablespoons of tapioca flour for later.

6). After that, you just pour the tapioca flour that you cooked earlier into the dough.

7). Stir until evenly distributed, pour in the spices and stir again.

8). Pour a little tapioca flour into the tray so that when you put the dough you have formed it doesn't stick to each other.

9). Then you can immediately form the dough into small balls.

10). Prepare a frying pan (no need to blame the fire) and put all the dough that you formed into the pan (so that the cimol does not explode when frying).

11). After that, you can only blame the fire for a little.

12). Cook the cimol until it turns yellowish white.

13). When it is ripe, drain and add the balado seasoning (if you don't like the balado seasoning, you don't need to add the balado seasoning because it tastes delicious)

14). Explosion-proof cimol ready to eat.

PHOTO PROOF: